Country-Style Gumbo (Pressure Cooker)

Recipe by Jaylee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut kernels from corn.
  • Place beans, sausage, frozen chicken, onions, carrots, corn cobs, water and olive oil in pressure cooker (keep kernels, bouillon, garlic and spices to add after cooking).
  • Cover pressure cooker and bring to full pressure.
  • Cook 20 minutes on full pressure.
  • After this time, turn heat off and let the pressure cooker cool down on it's own for another 15 minutes.
  • Then, slowly release steam or put pot in cold water until it is safe to remove the lid.
  • Once open, remove cobs and chicken breasts.
  • Throw cobs away and pull apart the chicken into bite-sized chunks with a fork.
  • Return chicken to pot.
  • Add remaining ingredients and bring the pot to a boil.
  • Spice to taste with cracked pepper, red pepper flakes and a pinch of oregano-- or whatever you prefer.
  • The soup is best left simple.
  • A few dashes of Cavender's Greek Seasoning is a good finishing touch.
  • Remember that the bouillon cubes will be salty, so do not add additional salt until they are fully dissolved.
  • Let the gumbo reduce until sauce is semi-thick, corn will stay sweet and crunchy.
  • It will become thicker when cooled.
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